Name: Cloud eggs
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 4 British Lion Eggs, separated; 25g parmesan, finely grated, plus extra for garnish; 100g wafer thin ham, finely shredded; 1 tbsp. chives, plus extra to garnish; 1 tbsp. olive oil; 100g baby spinach, slightly wilted

Serves: 4
Prep: 5 mins
Cook: 10 mins

Ingredients

4 British Lion Eggs, separated
25g parmesan, finely grated, plus extra for garnish
100g wafer thin ham, finely shredded
1 tbsp. chives, plus extra to garnish
1 tbsp. olive oil
100g baby spinach, slightly wilted

Method

Preheat the oven to 220C/200Fan/Gas Mark 7. Line a large baking tray with baking parchment.
Whisk the egg whites with an electric hand whisk in a large, clean bowl with some seasoning until stiff.
Using a large metal spoon fold in the parmesan, ham and chives. Place four mounds of egg whites onto the prepared baking sheet. Using the back of a spoon create a slight dip in the middle of each.
Bake for 3-4 minutes, then slide the egg yolk on top and bake for a further 3-4 minutes, until the egg whites are golden.
While the eggs bake heat the olive oil in a medium frying pan over medium-high heat and add the baby spinach with a pinch of salt and pepper. Cook until just starting to wilt.
Serve the cloud eggs, scattered with extra chives and parmesan cheese, with the wilted spinach.